Jb&c Fort Lauderdale

Basic – Current Hotel and Restaurant license not displayed.

High Priority – Dented cans present. n5-#10 cans garbanzo beans. nSee stop sale.

High Priority – Nonfood-grade bags used in direct contact with food

Front counter – cut fruit stored in plastic shopping bags. Operator transferred to food grade plastic bags. Corrected On-Site

High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation

Cut cabbage date marked 9/29 – front counter area glass door unit. See stop sale.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation

Cut cabbage date marked 9/29 – front counter area glass door unit. See stop sale.

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment

Provided handout to operator. Corrected On-Site

Intermediate – No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses

2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Employees filled out during inspection. Corrected On-Site Repeat Violation

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food

Provided Time as a Public Health Control form to operator and operator filled out during inspection. Corrected On-Site